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Spring Pasta

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by Nathalie
Step by step recipe - 20 Min
April 15, 2019

Pasta basta

Pasta is always a good idea! I absolutely love his combination of thyme, olive oil and fresh seasonal spring veggies. Green veggies are the healthiest veggies on the planet. So if you struggle to get your greens in on a daily basis, this recipe is for you!

It’s ready in just a few minutes and so aromatic and delicious! For me simple food is the most delicious when served with lots of herbs and veggies. Nothing can beat a pasta night!



Serves 2
Cooks in 20 Minutes
Difficulty Easy


120 g glutenfree Pasta
5 green asparagus
1 small onion
1 handful peas, frozen
1 handful swiss chard
salt & pepper to taste
3 tbsp olive oil
2 tbsp pine nuts
2 tsp thyme
1/2 lemon juice (optional)
60 g ricotta (optional)


Chop the onion and place into the pan. Add 1 tbsp of olive oil and roast them. Cut the asparagus into 3 parts and add to the pan. Roast for about 4 minutes. Add the swiss chard, peas, thyme, salt and pepper. Add some splashes of water and cook until the veggies are soft. In the meantime cook the pasta as described on the package. Place the pine nuts into a small pan and roast for a few minutes until golden brown. Add the cooked pasta to the pan, the rest of the olive oil, if used lemon and mix. Divide on to two plates, sprinkle the pine nuts on top and the ricotta if used.


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